Royal Sharbati Atta Cardamom Saffron Biscuits
Try these perfectly delicious and lightweight cookies with an Indian flair. A perfect dessert with an irresistible flavor in every bite.
- 3 cups Royal Sharbati Atta
- 4 teaspoons baking powder
- ¾ teaspoon cream of tartar
- ½ teaspoon salt
- ½ cup cold butter
- 1 teaspoon honey
- 1 egg
- ½ teaspoon cardamom
- 1 pinch saffron (mixed in 1 teaspoon milk)
- 1 cup buttermilk
- Preheat oven to 425° F.
- In the bowl of a food processor or regular bowl, combine the first five ingredients (if using honey, combine it with the liquid ingredients). Pulse (or mix) to combine.
- Cut up the butter into eight pieces and add to the dry ingredients. Pulse (or use a pastry blender) until the mixture resembles coarse cornmeal with a few pea-sized pieces of butter remaining. If using a processor, transfer to a medium bowl.
- Combine the egg, saffron milk, buttermilk and honey; add to the dry ingredients all at once. Stir with a wooden spoon just until mixture starts to come together (it will not be completely mixed). Don’t over mix.
- Turn out onto a floured surface and knead 10 to 15 times until dough holds together, folding a couple of times at the end like a letter. Pat or roll into a 1 to 1¼ inch rectangle. Cut with a biscuit cutter or knife into about a dozen biscuits depending on the size.
- Place on a lined or greased cookie sheet, and brush the tops with milk, if desired, for a shiny, browned top.
- Bake for 12 to 15 minutes until golden brown. Cool on a wire rack
- Serve warm with butter and preserves.